Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors equally praising its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and lively food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has perennially characterized its heart: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and carts – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these narratives and visit the city to taste the food wonders of Lucknow.
